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Keto Mint Chocolate Ice Cream


Craving something sweet? This keto mint chocolate chip ice cream hits the spot – without all the carbs! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 93 kcal


  • 4 cups heavy whipping cream, divided
  • 6 tbsp butter
  • 3/4 cup granular sweetener (Monkfruit Sweetener or Swerve) OR 1 teaspoon liquid or powdered Stevia sweetener
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1 cup shaved stevia-sweetened semi-sweet chocolate
  • *Optional: 10 drops natural green food coloring


  1. In a medium saucepan, add 2 cups heavy whipping cream, granular sweetener, and butter.

  2. Simmer over medium heat, stirring until butter melts and sweetener dissolves.

  3. Increase heat and bring to a boil, then lower heat and simmer for 30 minutes, stirring occasionally.

  4. Pour into a glass storage container and let cool to room temperature.

  5. Once cooled, peppermint and vanilla extract and mix. (*Optional: add natural food coloring)

  6. In a medium mixing bowl, add remaining 2 cups of cream and whip to stiff peaks.

  7. Gently fold peppermint mixture into the whipped cream.

  8. Sprinkle shaved chocolate over the top and gently fold.

  9. Freeze for 4 hours or overnight. *Please note that the longer you freeze, the longer you’ll need to thaw prior to serving. This will have a mousse-like texture the longer it thaws.

  10. Heat an ice cream scoop using hot water and use to serve.

Recipe Notes

Calories: 93
Net Carbs:  3

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.